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Seafood Newburg

1 pound cleaned shrimp, left whole (use small to med. shrimp)
1 pound bay scallops, thoroughly cleaned
1 pound crab meat
1 pound lobster cut into bite size pieces

1 small white onion finely chopped
1/2 cup unsalted butter
1/2 cup flour
2 cups light cream
1 can cream of shrimp soup
1 Tbsp Worcestershire sauce
1/4 cup dry sherry or more to taste
1 Tbsp fresh lemon juice
salt to taste
white pepper to taste
dash of nutmeg
dash of paprika

Poach the seafood in water and white wine, being careful not to
overcook. Remove from pan and drain. Reserve a little for garnish.

Saute onions in butter making sure not to brown them-gradually add
flour stirring well after each addition. Add the cream and soup.
Cook until thick and creamy stirring continuously. Add Worcestershire
sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
Keep stirring. Add all seafood except the crab meat and carefully
blend into the sauce- gently stir in the crab.Serve over rice,
noodles or puff pastry shells. Garnish with some cooked shrimp or
lobster pieces. Sprinkle a little fresh chopped parsley over. This
serves about 12 for appetizers or 6 for entree.

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3 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
BASE NOT SOUP, May 21, 2006 - 03:57 PM
Reviewer: HEAD CHEF IN FLORIDA from TAMPA, FL
I SUBSTITUTED PREPARED SEAFOOD BASE AND A BIT MORE ROUX AND CREAM FOR THE SOUP. JUST ADD BASE AND A LITTLE MORE WATER WHEN POACHING. ALSO POACH THE LARGE SHELLS TOO AND REMOVE. SHELLFISH SHELLS HAVE AV AMAZING FLAVOR AND SHOULD NEVER BE DICARDED. I LIKE TO GARNISH THE PLATE WITH A POACHED FANNED LOBSTER TAIL.

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5 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Seafood Newburg, July 27, 2004 - 02:14 AM
Reviewer: Anonymous from Canada
I substituted the cream with 1% milk and reduced the butter by half. I also used dry white wine instead of the sherrry This is a good recipe but I found it not difficult but long in preparation. I got compliments and I really enjoyed myself.

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